Qinghai

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003.

Oily soup with lamb and oxen offal, serve with bread

A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals. There are numerous varieties of mooncakes consumed within China and outside of China in overseas Chinese communities. The Cantonese mooncake is the most famous variety. A traditional Cantonese mooncake is a round pastry, measuring about 10 cm (4 in) in diameter and 3–4 cm (1+1⁄4–1+1⁄2 in) thick, with a rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately 1/8 of an inch) crust and may contain yolks from salted duck eggs.

Dessert made of ginseng fruit, lotus seeds, glutinous rice, prune, haw helly, raisins, cherries and walnuts with a sweet broth

Highland barley, Tibetan barley or Himalayan barley is the principal cereal cultivated on the Tibetan Plateau, used mainly to make tsampa and liquor (chang). Today, it is used to make beer (Lhasa Beer), flour, bread, cakes or noodles. Three Chinese words are associated with two varieties of barley:

Lamb braised with vegetables, bamboo, chili peppers

Fried cakes made with highland barley flour, serve with butter tea

Chuan , especially in the north-east of China referred to as chuan'r (Chinese: 串儿), are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims. Chuan are small pieces of meat roasted on skewers over charcoal or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type of kebab. Chuan was traditionally made from lamb (yáng ròu chuàn, 羊肉串, lamb meat chuan), which is still the most common kind, but now, chicken, pork, beef and various types of seafood can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and other exotic animals. In general, chuan may be spiced according to preference, but generally cumin seeds, dried red pepper flakes, salt, black pepper and sesame or sesame oil are sprinkled or brushed onto it. Another popular incarnation is mantou chuan or "steamed bun chuan"; it is commonly brushed with a sweet bean sauce (甜面酱, not to be confused with sweet red bean paste) and its taste serves as a foil to the often spicy meat chuan. In Tianjin and Jinan, chuan is often served with small round breads (馅饼, xiàn bǐng), also grilled with the same spices. Xiàn bǐng technically means "pie" or "filled bread". After cooking the bread and meat, the bread is split open and chuan meat is stuffed inside, then eaten together.

Round lamb tenderloin

Diamond-shaped noodles in a broth with mutton and vegetables

Fried noodles with mutton, often found in Qinghai cuisine, typically feature stir-fried mutton combined with noodles, vegetables, and flavorful sauces. This dish is a hearty and popular choice, reflecting the region's culinary influences from both Chinese and Central Asian traditions.

Carp from Qinghai Lake, can be steamed, stewed, smoked, deep-fried

Grilled or roasted mutton, lamb, beef, horse, camel, roe deer, eaten using the fingers

Hot pot or hotpot, also known as steamboat, is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth. Hot pot is a flavorful broth traditionally served inside a large metal pot. There are many types of hot pot, like Chongqing hot pot, Beijing hot pot, Yunnan hot pot, and so on. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.

Dumplings filled with meat, vegetables, potatoes, spices

Facai fungus is stuffed with minced pork or chicken, shaped like a golden fish and steamed

Liangpi is a Chinese dish composed of cold noodles made from wheat or rice flour. It is a specialty dish originating from the cuisine of Shaanxi Province, but has now spread throughout China. In northwestern areas of China, it is often called liangpi zi (凉皮子). Although liangpi is served cold, they are served in every season, including summer. During the reign of Qin Shi Huang, each village and county had to pay tribute to the court every year. The annual tribute item in Shaanxi Province was rice. Here, people produced the most quality and delicious japonica rice at that time. However, because of a severe drought, the peasants could not bring grain to the imperial court. So the people went to a local squire for help and advice. After thoughtful consideration, the squire decided to use the old rice left over from the first year to make a tribute to the court. They soaked the old rice overnight, and then ground it into a slurry with stone, after precipitation, they filtered the rice milk and steamed it on the steamer. After cooking, people tasted the cooled rice skin and felt full of praise. The texture was smooth, tender, and fragrant. After that, people used seasonings on the cold skin noodles, including chili, vinegar, sesame, salt, and soy sauce unexpectedly, which eventually came as liangpi. Later, people offered liangpi as a tribute to Qin Shi Huang’s taste. After taking a bite, Qin Shi Huang felt the hot and sour taste refreshing, tender and smooth, and very delicious, so he decided to take Shaanxi Liangpi as an annual royal tribute. Since then, liangpi has become popular in the province, and has become a unique Shaanxi snack!

Rolled shell pasta, commonly used in soups, stir fried

Sweet and sour deep-fried fish that has been cut so the meat forms a pinecone-like shape during cooking

Braised beef hoof from Qinghai, China is a traditional dish where beef hooves are slowly braised until they become tender and gelatinous. It's flavored with a rich combination of spices, soy sauce, and other seasonings, offering a unique texture and a deep, savory taste characteristic of Qinghai's culinary heritage.

Qinghai sour and spicy pork tenderloin, is a dish from Qinghai, China that combines the robust flavors of the region's cuisine with tender pork. The pork tenderloin is marinated and then cooked with a mix of sour and spicy seasonings, typically including vinegar, chili, and Sichuan peppercorn, offering a balance of tangy and hot flavors.

Stewed lamb tendon, pork, beef, meatballs and potatoes

A traditional dish from Qinghai cuisine, often made with a type of edible algae known for its unique texture and flavor. It is typically enjoyed for its nutritional benefits and is part of the region's diverse culinary offerings.

Shashlik, or shashlyck , is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in the Caucasus, Eastern Europe and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire and nowadays in former Soviet Union republics. The word shashlik or shashlick entered English from the Russian shashlyk, of Turkic origin. In Turkic languages, the word shish means skewer, and shishlik is literally translated as "skewerable". The word was coined from the Crimean Tatar: şış ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was verchenoye, from vertel, 'spit'. Shashlik did not reach Moscow until the late 19th century. From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia. Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, chicken or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.[better source needed]

Snow chicken with Chinese caterpillar fungus is a dish from Qinghai, China, featuring chicken cooked with the medicinal fungus known for its health benefits. This dish is part of the local cuisine that utilizes native ingredients found in the region.

Steamed tendon from sheep feet

A traditional banquet that features a variety of local dishes reflecting the region's diverse cultural influences. It includes specialties like lamb dishes, various noodles, and unique combinations of flavors from the Han, Hui, and Tibetan cuisines, showcasing the culinary history of the ancient courier routes.

A banquet of eight hot dishes and eight cold dishes that are stewed, roasted, stir fried, steamed and boiled

A feast that pays homage to the historical trade routes with a rich showcase of local culinary delights. It features a variety of dishes, including traditional Qinghai specialties like lamb, yak meat, and unique noodle dishes, all reflecting the cultural diversity and culinary heritage of the region.

A distinctive dish where beef is prepared with a blend of local spices, reflecting both the culinary traditions of the region and its diverse ethnic influences. The steak is typically grilled or pan-fried to highlight the quality of the beef, often accompanied by sides that might include potatoes or a selection of vegetables.

Made with sheep's blood and roasted barley

Yak butter is butter made from the milk of the domestic yak (Bos grunniens). Many herder communities in China (including Tibet), India, Mongolia, Nepal, and Gilgit-Baltistan Pakistan produce and consume dairy products made from yak's milk, including butter. Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese. It is a staple food product and trade item for herder communities in south Central Asia and the Tibetan Plateau. Yaks provide their herders with many different benefits, including dung for fuel, draught power, meat, fiber, and milk. Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. Each individual yak cow produces little milk, so only when large herds are present can herders expect much milk to be obtained. Milk is much more plentiful in summer than winter; turning fresh milk into butter or cheese is a way to store calories for later use. In western Tibet, yak's milk is first allowed to ferment overnight. In summer, the resulting yogurt-like substance is churned for about an hour by plunging a wooden paddle repeatedly into a tall wooden churn. In winter, yogurt is accumulated for several days, then poured into an inflated sheep's stomach and shaken until butter forms.

Raft-shaped food (fazi is a sheepskin raft), offal, spices and herbs are cooked inside a sheep stomach, similar to haggis

Wheat noodles, serve with mutton, soup, stir fries

Hot pot or hotpot, also known as steamboat, is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth. Hot pot is a flavorful broth traditionally served inside a large metal pot. There are many types of hot pot, like Chongqing hot pot, Beijing hot pot, Yunnan hot pot, and so on. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre-sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.

Liangfen , also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu. Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch. In western China, the jelly-like seeds of Plantago major were formerly also used. The starch is boiled with water and the resulting sheets are then cut into thick strips. Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. In Lanzhou it is often served stir-fried. In Sichuan, a spicy dish called chuanbei liangfen is particularly popular (see photo above).

Thin, moon-shaped evaporated milk cheese

Qinghai pancakes, often referred to as "scallion pancakes," are a popular street food in China, known for their crispy exterior and soft, chewy interior. They are typically made with flour, oil, and chopped scallions, and can be enjoyed as a snack or breakfast item.

The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.

Rubbed short noodles are traditional noodles from Qinghai, China, made by hand-rolling a dough of barley flour into long, thin shapes. These noodles are known for their chewy texture and are often served with various sauces or toppings.

Sangza is a popular snack in north of China, consisting of deep-fried noodles in a twisted pyramid shape. The snack is made by pulling wheat flour dough into thin ropes, which are deep-fried. Bunches of the ropes are then shaped into rings, which are stacked into a pyramid. Sangza is also eaten in other areas of China where the Hui minority live.

Wan Sheng-ma's pastries from Qinghai, China, are renowned for their unique fusion of Han, Tibetan, and Hui culinary traditions, resulting in a delightful array of flavors and textures. These pastries often include fillings like nuts, sesame seeds, and bean paste, wrapped in a flaky or soft dough.